Sweet Potato Pie With Spiced Oat Pecan Crust (GF, Vegan)

This is a great Gluten Free, Vegan Sweet Potato Pie. I wanted to make one from scratch, so I cooked the potatoes myself rather than using the canned stuff. But I put the instructions for using the canned stuff in as well.

the crust

before the oven, I thought it would be cute if I made a heart in it with my fork

tastes great!!!

Makes 1 pie

Crust
1 cup oats, ground (or oat flour)
3 TBS brown sugar, packed (or coconut sugar)
1/4 cup pecans, ground
1/2 tsp cinnamon
3 TBS coconut oil mixed with 1 TBS water

Filling
1 1/2 cup cooked sweet potato
2 TBS flaxseed, ground
1/3 cup brown sugar, (or coconut sugar)
3 TBS pure maple syrup
1 tsp vanilla extract
1/4 teaspoon salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of cloves
3/4 cup coconut milk (from the can)

Lightly grease a 9-inch pie plate and heat oven to 425° F.
Grind oats & pecans then combine with, brown sugar and cinnamon. Work oil mixture in until well blended, I just used my hands to blend it. Pat into the prepared pie plate. Bake for 8 to 10 minutes, or until browned around the edges. Then remove.

I cooked my sweet potatoes before hand (like a baked potato) then peeled off the skins and measured out 1 1/2 cups worth. You can also just get the sweet potato puree from the store. I ground my flaxseed in my high power blender alone, then added in the rest of the ingredients & blended until smooth. You can also use flax meal instead of grinding them yourself.

Pour in the filling to the prebaked crust, then bake your pie. Bake on the lower rack at 350 degrees for 50 minutes, or until filling has set.